Mustard Peas (Rai Walli Mattar)
Published August 30, 1986
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
6 to 7 cups shelled fresh peas, about 2 pounds, or use 3 10-ounce packages frozen peas
3 tablespoons coarse-grained prepared mustard (moutarde de Meaux)
3 tablespoons tarragon vinegar
1 tablespoon freshly ground pepper
Salt to taste, if desired
¼ cup corn, peanut or vegetable oil
1 tablespoon water
Nutritional analysis per serving (4 to 6 servings)
21 grams carbs; 203 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 7 grams fiber; 403 milligrams sodium; 8 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If fresh peas are used, it is best to steam them. Bring water to the boil in the bottom of a metal steamer. Put the peas in a steamer rack. Place the rack over the boiling water, cover and steam the peas until tender, about 10 minutes (depending on the size and the age of the peas). If frozen peas are used, simply put them in a sieve and pour boiling water over them briefly. Put the peas in a saucepan.
- Step 2
Meanwhile, combine the mustard, vinegar, pepper and salt in a mixing bowl and blend well.
- Step 3
Heat the oil in a skillet and add the mustard sauce. Rinse out the small mixing bowl with the water and add it. Cook, stirring, about three or four minutes and add it to the peas. Stir to blend.
Private Notes
Comments
This quick and easy green pea recipe was surprisingly delicious, but I will half a black pepper next time. It was too spicy. I did not have tarragon vinegar, so I used champagne vinegar, and it worked well. I will make this flavorful side dish again.